Creamy Triple-Mushroom Bisque with Turkey

Assorted wild mushrooms can be substituted for either the shiitake or portobello.


8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 226
Caloriesfromfat 29 %
Fat 7.2 g
Satfat 3.2 g
Monofat 1.9 g
Polyfat 1.2 g
Protein 19.4 g
Carbohydrate 21.1 g
Fiber 1.4 g
Cholesterol 49 mg
Iron 2.4 mg
Sodium 415 mg
Calcium 127 mg


Cooking spray
1 (3 1/2-ounce) package shiitake mushrooms, quartered
1 (6-ounce) package presliced portobello mushrooms, halved
1 (8-ounce) package button mushrooms, quartered
2 1/2 cups chopped cooked dark-meat turkey (about 12 ounces)
1/4 cup dry red wine
1 teaspoon dried thyme
1 teaspoon balsamic vinegar
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1 (16-ounce) can fat-free, less-sodium chicken broth
1/2 cup thinly sliced green onions
2 tablespoons chopped fresh parsley
3 tablespoons all-purpose flour
2 cups 2% reduced-fat milk
2 1/2 cups cooked long-grain and wild-rice blend (such as Uncle Ben's)
1/2 cup tub-style light cream cheese
Parsley sprigs (optional)


Place a large saucepan coated with cooking spray over medium-high heat until hot. Add mushrooms; cover and cook 5 minutes or until mushrooms are tender. Add turkey and next 6 ingredients (turkey through broth); bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat; stir in onions and chopped parsley.

Place flour in a small bowl, and gradually add milk, stirring constantly with a whisk until well-blended. Add milk mixture to mushroom mixture, and bring to a boil. Cook for 1 minute or until thick. Reduce heat; add rice and cream cheese, stirring until cheese melts. Garnish with parsley sprigs, if desired.

November 1998
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